UNIT 3
CHAPTER 5
NUTRITION AND YOUR HEALTH
Exploring Health Terms
DIRECTIONS: Select the term that best completes the statement.
Appetite
Calories
Carbohydrates
Food Additives
Fiber
Lipid
Food Guide Pyramid
Minerals
Hunger
Nutrients
Dietary Guidelines for Americans
Cross-Contamination
Nutrition
Proteins
Vitamins
Foodborne Illness
1. ____________________ The process by which the body takes in and uses food.
2. ____________________ Units of heat that measure the energy used by the body and the energy that foods
supply to the body..
3. ____________________ The substances in food that your body needs to function properly.
4. ____________________ The starches and sugars present in foods.
5. ____________________ An indigestible complex carbohydrate.
6. ____________________ Nutrients that help build and maintain body cells and tissues.
7. ____________________ A fatty substance that does not dissolve in water.
8. ____________________ A set of recommendations for healthful eating and active living prepared by the USDA
and DHHS.
9. ____________________ A guide for making healthful daily food choices.
10. ____________________ Substances intentionally added to food to produce a desired effect.
11. ____________________ Another name for food poisoning.
12. ____________________ The spreading of bacteria or other pathogens from one food to another.
Recalling The Facts
DIRECTIONS: Using complete sentences, answer the following questions.
LESSON 1
1. How does hunger differ from appetite?
2. Give an example of how friends and peers can influence food choices.
3. Why is good nutrition especially important during the teen years?
LESSON 2
4. What is the relationship between glucose and glycogen?
5. How does water benefit the body?
6. List three minerals that are important for health.
LESSON 3
7. What are the ABC's of good health?
8. Most of the foods you eat each day should come from which three parts of the food guide pyramid?
LESSON 4
9. What does the percent daily value column of a food label tell you?
10. What are some symptoms of a food allergy?
11. How can you keep picnic foods safe to eat?